Sometimes less really is more ~though not with shoes. Never with shoes. It is the case with this Lemon Vegetable Spring Pasta ~ sautéed spring vegetables, shrimp, pasta and a little cheese all dressed in a light, lemony sauce.
I published this recipe quite a while ago when I was brand new to blogging under the title Girls Night In Pasta. I’m rolling my eyes now at the name, but I thought it was clever at the time because it was my favorite go-to pasta when my husband travelled for work and the only appetite I had to please was my own ~ a glass or two of wine, a good dinner and my favorite TV show ~ Girls Night In.
This Beef Braciole (Italian Beef Rolls) shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias
There’s nothing fancy about my wardrobe ~ jeans, tee shirts, warm, comfy sweaters and this time of year, cute boots. But there are two things I am a total snob about. One is nachos (they must be loaded!), the other is pasta sauce which should always taste like the vine-ripened tomatoes, garlic and basil used in it were picked at just the right time from the nearest farm.
I’m already a fan of Prego Farmers’ Market® sauces. Awhile back I shared my 20 Minute Asparagus Tortellini Marinara recipe featuring Prego Farmers’ Market® sauce. Today, the heat is blasting inside and the wind is whipping outside so I’m going slow cooker, comfort food all the way with Beef Braciole (Italian Beef Rolls) ~ thin slices of sirloin filled with a delicious mix of seasoned breadcrumbs, two kinds of cheese, prosciutto and fresh herbs, rolled tightly then braised in Prego Farmers’ Market® Classic Marinara. The aroma alone will make your mouth water.
Sometimes life just isn’t fair ~ like that unwritten rule that you can only make Lasagna ~ cheeeesy, tomatoey, pasta goodness when (A) you’re expecting a football team for dinner (B) you’re prepared to hear “who else is coming for dinner?” and “are you trying to kill me?” or (C) you’re okay eating Lasagna for a week straight. Every. Single. Night. Throw out those rules because now there’s Skillet Lasagna, made completely in just one pan with every bite of cheeeesy, tomatoey decadent pasta goodness as it’s big brother but in a 1-2 person serving.
This Chicken Kale Pasta post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. I received product samples to facilitate my review.
Do you remember the days of having to buy salad ingredients individually, bringing them home, then washing and chopping everything? Of course, you can still do that today, but it’s time-consuming and frankly because I can be a bit lazy, a lot of times I ended up using fewer ingredients in my salad.
I bought a salad spinner a few years ago thinking it would save my sanity ~ or at least time spent washing and drying ~ but alas, the ol’ salad spinner went into one of my garage sales.
When I was offered a chance to try Eat Smart Gourmet Vegetable Salad Kits recently, I jumped. It’s a complete salad all on its own, including the dressing ~ just toss and serve but there’s much more you can do with them. Think Creamy. Chicken. Kale. Pasta. . .
I’ve always loved the slower pace of summer, going back to my childhood. I put so many miles on my bike tires and probably wore out the sidewalk on the way to the Dairy Queen. I used to stay up up late pouring over Nancy Drew mysteries in bed, wishing the warm breeze would miraculously cool me (no air conditioning in those days). I wanted to be Nancy, zipping around town in my convertible solving mysteries with my friends. I still love curling up with a good book. I’ve been in a book club for a dozen years or so with a really great group of women. You’d like them. We don’t read as much anymore. We’ve morphed into a kind of wine~friendship club. You’re probably wondering ~ what’s up with the books and the nostalgia and the. . .? Where’s the food today? Sorry, I digress. . .today on this warm summer day I’m bringing you Creamy Shrimp Pasta, a dish with flavors that remind me of everything summer ~ bright red tomatoes, fresh, fragrant basil, a hint of tangy lemon and sautéed shrimp all in a barely there creamy sauce without any cream in it at all. Stick around and I’ll show you how. This dish is light. It’s fresh. It says summer and it whips up quickly, leaving all kinds of time for lazy days reading or whatever floats your boat.
We’re winding down our vacation here in Key West. It’s been so much fun and we’ve enjoyed
some way too much really great food – mostly seafood with a bit of Cuban cuisine as well – and, oddly enough a spicy chicken nacho from a Mexican restaurant within walking distance. #lovemexicanfood. We actually eat a lot of seafood at home as well. My husband makes a mean lightly breaded and fried yellow lake perch dinner (is it still seafood if it comes from the lake?), complete with hand-cut french fries and cole slaw. My Pan Seared Sea Scallops are sort of legendary (in my mind anyway ~ that counts, right?). Today though, I’m all about Creamy Seafood Pasta.
I’m not ready to wave the white flag just yet, but this has definitely been a week-from-
hell technology, tr ying to learning some new techy stuff and realizing that while an old dog can be taught new tricks — we learn more slowly . . . and stuff needs to be repeated. . . ’cause we forget. . .often. . .wait, where was I?
Oh yes — the reason I haven’t blogged all week.
— last Saturday before the week-from-
hell tech, I enjoyed a leisurely stroll through the Mt. Clemens Farmers Market because even though I have so.much.produce. from my own garden, I couldn’t resist a trip.
So as I wandered around the farmers market, juggling my oversized to-go mug filled with coffee in one hand and a caramel-pecan Danish purchased at the Mt. Clemens Bakery stand in the other, I found myself with produce envy. Beyond the produce though, one stand I simply can’t pass up is fresh pasta (something I’ve never mastered) and Pasta-e-pasta is one of the best I’ve tasted. They sell a wide variety of pasta (spaghetti, lasagna, ravioli, among others) and enough sauce choices to keep you vacillating as long as I did choosing (finally) the Portabella Mushroom Ravioli.
As a food blogger and self-professed food nerd, I typically like making every part of the meal from scratch. There are some things, however (other than an oil change or re-wiring your house) better left to the professionals — ravioli is one of them.
I did, however pair this ravioli with a homemade, really simple Alfredo Florentine sauce, breaking the traditional Parmesan used in Alfredo in favor of Smoked Gouda (what else?) and Mozzarella. This ravioli cooks in under 5 minutes and even the sauce doesn’t take much longer. It’s also ridiculously delicious and the entire meal will have you sitting at the table asking red or white faster than you can imagine.
- 1 package of pre-made ravioli (from farm mkt or Buitoni brand available in grocery stores)
- Olive oil (drizzle)
- 1 T butter
- 2 gloves of garlic, grated
- 3/4 C smoked gouda cheese, shredded
- 1/2 C mozzarella cheese, shredded
- 2 C fresh spinach, stems removed and rough chopped
- 3 T fresh parsley, chopped
- 1/4 C white wine (most any kind you like to drink, except sweet Moscato)
- 1 1/4 C whole milk
- Salt and pepper to taste.
- Bring a large pot of water to boil.
- When the water reaches a boil, slowly drop in the ravioli. When they float to the surface, remove them from the pan.
- While the water is coming to a boil, begin the sauce with a drizzle of olive oil and melting the butter into a pan.
- Grate in the garlic and add the spinach to the pan, continuing to cook over medium-low heat, stirring frequently so the garlic doesn't burn and allowing the spinach to wilt.
- Pour the wine into the pan. Increase the heat to medium and cook another 3-4 minutes.
- Stir in the milk, then incorporate the shredded cheeses, stirring to blend.
- When the mixture is completely blended, mix in the fresh parsley.
- Season with salt and pepper to taste.
- Gently add the ravioli to the sauce, turning to coat.
- If you're a super-fan of mushrooms, feel free to chop up a few fresh mushrooms and sauté along with the garlic. I am -- and I did.
For most people the start of the new year is marked by the ball dropping in Times Square but for some of us, it begins in early September ~ the start of the school year. First day of school pictures taken in the driveway, wearing new outfits and shoes yet to be broken in, anxiously waiting for the bus to come. It’s an exciting time but hectic at the same time. Not to worry. The crew at #SundaySupper has you covered for back-to-school lunches, after school snacks and quick and easy meals like this One Pot Bacon-Cheeseburger Pasta for those busy nights when getting dinner on the table seems like a pipe dream.
Even as a food blogger there are still times when I have absolutely no desire or ambition to make dinner. The fact is though, I have even less desire to eat take-out. For some reason those days seem to fall when I haven’t been to the grocery store and our refrigerator. What’s a girl gotta do to get a bowl of comfort food? Well, thankfully I froze a batch of Basil Spinach Pesto last week and even though the veggies in the frig were looking a little long in the tooth (where do these sayings come from?!) they were perfect cozied up to the Basil Spinach Pesto – so delicious and it practically screams with flavor. Pesto Pasta is born. 20 Minute Pesto Pasta. Comfort food in 20 minutes on a weeknight – when the frig was practically empty? Things are looking up.